Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. See the right and wrong methods of food and kitchen safety in this clip from "Kitchen & Food Safety" from Learning ZoneXpress.

published:12 Jan 2010

views:57076

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is "Part 3: TemperatureControl"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food SafetyDefenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and ColdHolding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

published:23 Jul 2014

views:216015

The training movies that give a clear picture of what food safety is, how important it is as well as its detailing. Videos help the food handlers understand the concept better than the theoretical classes. For complete details, please visit http://www.foodsafetysolutions.in

published:04 Jun 2012

views:2841

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Now that you know how to avoid cross contamination, lets take a closer look at "Cleaning and Sanitizing" in Part 5. Some crucial points in this segment include: The difference between cleaning and sanitizing, and why it's important, and washing dishes by hand and using a commercial dishwasher.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

Watch more How to Get into the RestaurantBusiness videos: http://www.howcast.com/videos/506578-How-to-Monitor-Food-Safety-Restaurant-Business
In the restaurant business we make food and serve food and beverage that ends up being ingested by people and becomes part of their bodies. This is an incredible responsibility that has serious consequences if it's not monitored constantly. It is imperative that every restaurant professional understand all of the details of food safety, especially people who are working in a kitchen, but it's true of everyone on the staff.
It is vital that you learn about food safety and health department compliance in any way that you can through training, through websites, through research, and follow all of the steps that are required for proper food handling and preparation. It's also vital that as a manager in a restaurant, whether you're in the kitchen or in the dining room, that you constantly monitor the behavior of your staff, the cleanliness of your physical plant, and the correctness of all of your refrigeration, your food storage methods, the expiration dates on containers, the cleanliness of all storage areas, the fact that you have hand sinks that are properly stocked with towels and soap, that there are not leaks that are creating standing water, that the restaurant is appropriately and frequently visited by an exterminator. All of this is a way you can look every day to make sure that your restaurant is a safe place to enjoy great food.
Monitoring food safety is a very, very important part of the role of any restaurant manager. Knowing what is required and checking it every day is a very important discipline for the restaurant business.

published:03 Aug 2013

views:5933

University of Georgia and University of California-Davis food scientists explain the pros and cons of four methods for removing pathogens from fresh produce in at home.
Text Only Script:
https://secure.caes.uga.edu/texttranscript?vid=O1v_4U0OMHk
Descriptive text:
The narrator talks to the camera, standing next to a vegetable stand.
A lady is washing a cantaloupe with a scrub brush in the sink.
She puts the cantaloupe on a a cutting board and cuts it in half with a knife.
A lab with 4 food scientists.
An outside view of the Food Science building at the University of Georgia Griffin campus.
A scientist washes an apple in a sink.
An outside shot of a Food Science building at the University of California.
A lady is washing fruit in a sink at their home.
A graphic with the text Washing Produce at Home.
A home kitchen where a lady is demonstrating the use of an ozonator.
She is washing the produce under running water in a sink.
She fills a bowl with water. This bowl sits in the ozonator. She places a lid on top of the bowl which submerges the washed produce in water.
A bottle of vinegar is next to the bowl. Water is running out of a faucet.
The ozonator is turned on.
The lady sprays ozonated water on the kitchen counter.
An EO machine is on the same kitchen counter.
The lady is washing some squash and scallions. She fills a two-sided container with tap water, then puts a scoop of salt into each side of the container.
She removes another container from the machine with the acidified water, then pours it over an eggplant.
She then places the scallions and squash in a bowl with more acidified water.
She pours more acidified water on the counter.
A measuring cup and a bottle of vegetable wash.
The lady is spraying a wash onto a green pepper over the sink. She rubs the solution all over the green pepper while water is running over it.
The lady pours vegetable wash in a measuring cup and adds lettuce to a large bowl of water.
She rinses the lettuce under faucet water.
She carefully pours the used water into the sink drain.
The lady gently washes grapes in a colander under the running water in the sink.
She washes an apple with her hands.
She washes a cantaloupe with a brush.
The ozonator sits on a counter.
The same shots of the ozonator that were shown before are shown again, with produce being washed, then placed in the bowl of water, and placed into the ozonator.
The EO machine on the counter again, the divided tank is filled up and placed back into the machine.
A measuring cup is filled with vegetable wash and poured into a large bowl of water. It is stirred, and lettuce is placed into the bowl and swished around.
The lady is washing grapes in a colander under running water.
She washes lettuce and a green pepper.
A mother and two daughters, washing their hands at a sink.
A bottle of bleach and window cleaner next the sink, being pushed away.
Broccoli and an apple are on a cutting board. The lady picks up the broccoli then washes it under running water. She washes lettuce under running water.
She places the washed lettuce in a salad spinner and also on a paper towel.
The mother is washing mushrooms and placing them in a bowl while the unwashed mushrooms are still in the original container.
She opens a refrigerator and places grapes that are stored in a bag onto a clean shelf.
The refrigerator includes sealed containers of vegetables and fruit above the shelves with meat.
The mom is at the sink and two boys walk over and get some freshly washed apples from a bowl.
A close up of a damaged apple with a cut.
Scallions and squash are being washed and placed in a bowl with vegetable wash.
The mom opens a cupboard. A cutting board with a wide variety of vegetables sits on the counter in front of her.
The vegetables have been washed and the lady is peeling the skin off of a tomato.
The video ends and then shows the credits, and the logo for University of Georgia Cooperative Extension.

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.
Chapter 3 for All Users (except San Diego) including Utah Residents, updated on 51716 HD

Food safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way Food Safety often overlaps with Food Defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Safety

Safety is the state of being "safe" (from Frenchsauf), the condition of being protected against physical, social, spiritual, financial, political, emotional, occupational, psychological, educational, or other types or consequences of failure, damage, error, accidents, harm, or any other event that could be considered non-desirable. Safety can also be defined to be the control of recognized hazards to achieve an acceptable level of risk. This can take the form of being protected from the event or from exposure to something that causes health or economical losses. It can include protection of people or of possessions.

Meanings

There are two slightly different meanings of safety. For example, home safety may indicate a building's ability to protect against external harm events (such as weather, home invasion, etc.), or may indicate that its internal installations (such as appliances, stairs, etc.) are safe (not dangerous or harmful) for its inhabitants.

Discussions of safety often include mention of related terms. Security is such a term. With time the definitions between these two have often become interchanged, equated, and frequently appear juxtaposed in the same sentence. Readers unfortunately are left to conclude whether they comprise a redundancy. This confuses the uniqueness that should be reserved for each by itself. When seen as unique, as we intend here, each term will assume its rightful place in influencing and being influenced by the other.

Kitchen & Food Safety

Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. See the right and wrong methods of food and kitchen safety in this clip from "Kitchen & Food Safety" from Learning ZoneXpress.

6:31

Basic Food Safety: Chapter 3 "Temperature Control" (English)

Basic Food Safety: Chapter 3 "Temperature Control" (English)

Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is "Part 3: TemperatureControl"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food SafetyDefenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and ColdHolding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

1:18

Cleaning and Sanitizing Methods for Food Handlers - English

Cleaning and Sanitizing Methods for Food Handlers - English

Cleaning and Sanitizing Methods for Food Handlers - English

The training movies that give a clear picture of what food safety is, how important it is as well as its detailing. Videos help the food handlers understand the concept better than the theoretical classes. For complete details, please visit http://www.foodsafetysolutions.in

5:04

Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Now that you know how to avoid cross contamination, lets take a closer look at "Cleaning and Sanitizing" in Part 5. Some crucial points in this segment include: The difference between cleaning and sanitizing, and why it's important, and washing dishes by hand and using a commercial dishwasher.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

6:24

Food Safety Training Series: Rapid Cooling (English)

Food Safety Training Series: Rapid Cooling (English)

Food Safety Training Series: Rapid Cooling (English)

How to Monitor Food Safety | Restaurant Business

Watch more How to Get into the RestaurantBusiness videos: http://www.howcast.com/videos/506578-How-to-Monitor-Food-Safety-Restaurant-Business
In the restaurant business we make food and serve food and beverage that ends up being ingested by people and becomes part of their bodies. This is an incredible responsibility that has serious consequences if it's not monitored constantly. It is imperative that every restaurant professional understand all of the details of food safety, especially people who are working in a kitchen, but it's true of everyone on the staff.
It is vital that you learn about food safety and health department compliance in any way that you can through training, through websites, through research, and follow all of the steps that are required for proper food handling and preparation. It's also vital that as a manager in a restaurant, whether you're in the kitchen or in the dining room, that you constantly monitor the behavior of your staff, the cleanliness of your physical plant, and the correctness of all of your refrigeration, your food storage methods, the expiration dates on containers, the cleanliness of all storage areas, the fact that you have hand sinks that are properly stocked with towels and soap, that there are not leaks that are creating standing water, that the restaurant is appropriately and frequently visited by an exterminator. All of this is a way you can look every day to make sure that your restaurant is a safe place to enjoy great food.
Monitoring food safety is a very, very important part of the role of any restaurant manager. Knowing what is required and checking it every day is a very important discipline for the restaurant business.

10:15

Food Safety: We compare 4 food washing methods.

Food Safety: We compare 4 food washing methods.

Food Safety: We compare 4 food washing methods.

University of Georgia and University of California-Davis food scientists explain the pros and cons of four methods for removing pathogens from fresh produce in at home.
Text Only Script:
https://secure.caes.uga.edu/texttranscript?vid=O1v_4U0OMHk
Descriptive text:
The narrator talks to the camera, standing next to a vegetable stand.
A lady is washing a cantaloupe with a scrub brush in the sink.
She puts the cantaloupe on a a cutting board and cuts it in half with a knife.
A lab with 4 food scientists.
An outside view of the Food Science building at the University of Georgia Griffin campus.
A scientist washes an apple in a sink.
An outside shot of a Food Science building at the University of California.
A lady is washing fruit in a sink at their home.
A graphic with the text Washing Produce at Home.
A home kitchen where a lady is demonstrating the use of an ozonator.
She is washing the produce under running water in a sink.
She fills a bowl with water. This bowl sits in the ozonator. She places a lid on top of the bowl which submerges the washed produce in water.
A bottle of vinegar is next to the bowl. Water is running out of a faucet.
The ozonator is turned on.
The lady sprays ozonated water on the kitchen counter.
An EO machine is on the same kitchen counter.
The lady is washing some squash and scallions. She fills a two-sided container with tap water, then puts a scoop of salt into each side of the container.
She removes another container from the machine with the acidified water, then pours it over an eggplant.
She then places the scallions and squash in a bowl with more acidified water.
She pours more acidified water on the counter.
A measuring cup and a bottle of vegetable wash.
The lady is spraying a wash onto a green pepper over the sink. She rubs the solution all over the green pepper while water is running over it.
The lady pours vegetable wash in a measuring cup and adds lettuce to a large bowl of water.
She rinses the lettuce under faucet water.
She carefully pours the used water into the sink drain.
The lady gently washes grapes in a colander under the running water in the sink.
She washes an apple with her hands.
She washes a cantaloupe with a brush.
The ozonator sits on a counter.
The same shots of the ozonator that were shown before are shown again, with produce being washed, then placed in the bowl of water, and placed into the ozonator.
The EO machine on the counter again, the divided tank is filled up and placed back into the machine.
A measuring cup is filled with vegetable wash and poured into a large bowl of water. It is stirred, and lettuce is placed into the bowl and swished around.
The lady is washing grapes in a colander under running water.
She washes lettuce and a green pepper.
A mother and two daughters, washing their hands at a sink.
A bottle of bleach and window cleaner next the sink, being pushed away.
Broccoli and an apple are on a cutting board. The lady picks up the broccoli then washes it under running water. She washes lettuce under running water.
She places the washed lettuce in a salad spinner and also on a paper towel.
The mother is washing mushrooms and placing them in a bowl while the unwashed mushrooms are still in the original container.
She opens a refrigerator and places grapes that are stored in a bag onto a clean shelf.
The refrigerator includes sealed containers of vegetables and fruit above the shelves with meat.
The mom is at the sink and two boys walk over and get some freshly washed apples from a bowl.
A close up of a damaged apple with a cut.
Scallions and squash are being washed and placed in a bowl with vegetable wash.
The mom opens a cupboard. A cutting board with a wide variety of vegetables sits on the counter in front of her.
The vegetables have been washed and the lady is peeling the skin off of a tomato.
The video ends and then shows the credits, and the logo for University of Georgia Cooperative Extension.

Food safety coaching (Part 8): Chilling foods

Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.
Chapter 3 for All Users (except San Diego) including Utah Residents, updated on 51716 HD

1:46

Food safety coaching (Part 2): Keeping equipment separate

Food safety coaching (Part 2): Keeping equipment separate

Food safety coaching (Part 2): Keeping equipment separate

Controlling cross-contamination by using clean and separate equipment to keep food safe.

55:08

2010 Food Safety Seminar - Dr.John Gilbert-Food Safety Methods (4/8)

2010 Food Safety Seminar - Dr.John Gilbert-Food Safety Methods (4/8)

2010 Food Safety Seminar - Dr.John Gilbert-Food Safety Methods (4/8)

(Part 7): Purchasing and Receiving Foods

Part 7 of the IntegratedFood SafetyTrainingSeries for TWU and funded by USDA.
Produced by: Shepperd Productions.
Find more from Shepperd Productions and follow us on facebook at:
https://vimeo.com/guyshep
https://www.facebook.com/GTShepperdproductions

1:46

Proper Food Handling / Safety Techniques

Proper Food Handling / Safety Techniques

Proper Food Handling / Safety Techniques

Nothing brings people together like food, and the Missouri Dept. of Health wants to help you prepare your family feasts safely.
Learn more about food safety and preparation at at http://on.mo.gov/TUjUrP.

1:37

Food safety coaching (Part 1): Handwashing

Food safety coaching (Part 1): Handwashing

Food safety coaching (Part 1): Handwashing

How to wash your hands properly, to help stop bacteria from spreading.

10:16

Food Safety: Produce Washing Methods

Food Safety: Produce Washing Methods

Food Safety: Produce Washing Methods

Four at-home produce washing technologies demonstrated and discussed (Ozonator, Electrolyzed-Oxidizing machine, produce washes, and running water) from research conducted by UGa and UC-Davis.

Kitchen & Food Safety

Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. See the right and wrong methods of food and kitchen safety in this clip from "Kitchen & Food Safety" from Learning ZoneXpress.

published: 12 Jan 2010

Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is "Part 3: TemperatureControl"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food SafetyDefenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and ColdHolding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

published: 23 Jul 2014

Cleaning and Sanitizing Methods for Food Handlers - English

The training movies that give a clear picture of what food safety is, how important it is as well as its detailing. Videos help the food handlers understand the concept better than the theoretical classes. For complete details, please visit http://www.foodsafetysolutions.in

published: 04 Jun 2012

Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Now that you know how to avoid cross contamination, lets take a closer look at "Cleaning and Sanitizing" in Part 5. Some crucial points in this segment include: The difference between cleaning and sanitizing, and why it's important, and washing dishes by hand and using a commercial dishwasher.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

published: 23 Jul 2014

Food Safety Training Series: Rapid Cooling (English)

How to Monitor Food Safety | Restaurant Business

Watch more How to Get into the RestaurantBusiness videos: http://www.howcast.com/videos/506578-How-to-Monitor-Food-Safety-Restaurant-Business
In the restaurant business we make food and serve food and beverage that ends up being ingested by people and becomes part of their bodies. This is an incredible responsibility that has serious consequences if it's not monitored constantly. It is imperative that every restaurant professional understand all of the details of food safety, especially people who are working in a kitchen, but it's true of everyone on the staff.
It is vital that you learn about food safety and health department compliance in any way that you can through training, through websites, through research, and follow all of the steps that are required for proper food handlin...

published: 03 Aug 2013

Food Safety: We compare 4 food washing methods.

University of Georgia and University of California-Davis food scientists explain the pros and cons of four methods for removing pathogens from fresh produce in at home.
Text Only Script:
https://secure.caes.uga.edu/texttranscript?vid=O1v_4U0OMHk
Descriptive text:
The narrator talks to the camera, standing next to a vegetable stand.
A lady is washing a cantaloupe with a scrub brush in the sink.
She puts the cantaloupe on a a cutting board and cuts it in half with a knife.
A lab with 4 food scientists.
An outside view of the Food Science building at the University of Georgia Griffin campus.
A scientist washes an apple in a sink.
An outside shot of a Food Science building at the University of California.
A lady is washing fruit in a sink at their home.
A graphic with the text Washing Pro...

Food safety coaching (Part 8): Chilling foods

Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.
Chapter 3 for All Users (except San Diego) including Utah Residents, updated on 51716 HD

published: 15 Jun 2016

Food safety coaching (Part 2): Keeping equipment separate

Controlling cross-contamination by using clean and separate equipment to keep food safe.

published: 14 May 2012

2010 Food Safety Seminar - Dr.John Gilbert-Food Safety Methods (4/8)

(Part 7): Purchasing and Receiving Foods

Part 7 of the IntegratedFood SafetyTrainingSeries for TWU and funded by USDA.
Produced by: Shepperd Productions.
Find more from Shepperd Productions and follow us on facebook at:
https://vimeo.com/guyshep
https://www.facebook.com/GTShepperdproductions

published: 15 May 2015

Proper Food Handling / Safety Techniques

Nothing brings people together like food, and the Missouri Dept. of Health wants to help you prepare your family feasts safely.
Learn more about food safety and preparation at at http://on.mo.gov/TUjUrP.

published: 16 Nov 2012

Food safety coaching (Part 1): Handwashing

How to wash your hands properly, to help stop bacteria from spreading.

published: 14 May 2012

Food Safety: Produce Washing Methods

Four at-home produce washing technologies demonstrated and discussed (Ozonator, Electrolyzed-Oxidizing machine, produce washes, and running water) from research conducted by UGa and UC-Davis.

Testing a Sample to Ensure Food Safety

Kitchen & Food Safety

Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare foo...

Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. See the right and wrong methods of food and kitchen safety in this clip from "Kitchen & Food Safety" from Learning ZoneXpress.

Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. See the right and wrong methods of food and kitchen safety in this clip from "Kitchen & Food Safety" from Learning ZoneXpress.

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is "Part 3: TemperatureControl"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food SafetyDefenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and ColdHolding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is "Part 3: TemperatureControl"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food SafetyDefenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and ColdHolding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

Cleaning and Sanitizing Methods for Food Handlers - English

The training movies that give a clear picture of what food safety is, how important it is as well as its detailing. Videos help the food handlers understand the...

The training movies that give a clear picture of what food safety is, how important it is as well as its detailing. Videos help the food handlers understand the concept better than the theoretical classes. For complete details, please visit http://www.foodsafetysolutions.in

The training movies that give a clear picture of what food safety is, how important it is as well as its detailing. Videos help the food handlers understand the concept better than the theoretical classes. For complete details, please visit http://www.foodsafetysolutions.in

Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Now that you know how to avoid cross contamination, lets take a c...

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Now that you know how to avoid cross contamination, lets take a closer look at "Cleaning and Sanitizing" in Part 5. Some crucial points in this segment include: The difference between cleaning and sanitizing, and why it's important, and washing dishes by hand and using a commercial dishwasher.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Now that you know how to avoid cross contamination, lets take a closer look at "Cleaning and Sanitizing" in Part 5. Some crucial points in this segment include: The difference between cleaning and sanitizing, and why it's important, and washing dishes by hand and using a commercial dishwasher.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

How to Monitor Food Safety | Restaurant Business

Watch more How to Get into the RestaurantBusiness videos: http://www.howcast.com/videos/506578-How-to-Monitor-Food-Safety-Restaurant-Business
In the restaur...

Watch more How to Get into the RestaurantBusiness videos: http://www.howcast.com/videos/506578-How-to-Monitor-Food-Safety-Restaurant-Business
In the restaurant business we make food and serve food and beverage that ends up being ingested by people and becomes part of their bodies. This is an incredible responsibility that has serious consequences if it's not monitored constantly. It is imperative that every restaurant professional understand all of the details of food safety, especially people who are working in a kitchen, but it's true of everyone on the staff.
It is vital that you learn about food safety and health department compliance in any way that you can through training, through websites, through research, and follow all of the steps that are required for proper food handling and preparation. It's also vital that as a manager in a restaurant, whether you're in the kitchen or in the dining room, that you constantly monitor the behavior of your staff, the cleanliness of your physical plant, and the correctness of all of your refrigeration, your food storage methods, the expiration dates on containers, the cleanliness of all storage areas, the fact that you have hand sinks that are properly stocked with towels and soap, that there are not leaks that are creating standing water, that the restaurant is appropriately and frequently visited by an exterminator. All of this is a way you can look every day to make sure that your restaurant is a safe place to enjoy great food.
Monitoring food safety is a very, very important part of the role of any restaurant manager. Knowing what is required and checking it every day is a very important discipline for the restaurant business.

Watch more How to Get into the RestaurantBusiness videos: http://www.howcast.com/videos/506578-How-to-Monitor-Food-Safety-Restaurant-Business
In the restaurant business we make food and serve food and beverage that ends up being ingested by people and becomes part of their bodies. This is an incredible responsibility that has serious consequences if it's not monitored constantly. It is imperative that every restaurant professional understand all of the details of food safety, especially people who are working in a kitchen, but it's true of everyone on the staff.
It is vital that you learn about food safety and health department compliance in any way that you can through training, through websites, through research, and follow all of the steps that are required for proper food handling and preparation. It's also vital that as a manager in a restaurant, whether you're in the kitchen or in the dining room, that you constantly monitor the behavior of your staff, the cleanliness of your physical plant, and the correctness of all of your refrigeration, your food storage methods, the expiration dates on containers, the cleanliness of all storage areas, the fact that you have hand sinks that are properly stocked with towels and soap, that there are not leaks that are creating standing water, that the restaurant is appropriately and frequently visited by an exterminator. All of this is a way you can look every day to make sure that your restaurant is a safe place to enjoy great food.
Monitoring food safety is a very, very important part of the role of any restaurant manager. Knowing what is required and checking it every day is a very important discipline for the restaurant business.

University of Georgia and University of California-Davis food scientists explain the pros and cons of four methods for removing pathogens from fresh produce in at home.
Text Only Script:
https://secure.caes.uga.edu/texttranscript?vid=O1v_4U0OMHk
Descriptive text:
The narrator talks to the camera, standing next to a vegetable stand.
A lady is washing a cantaloupe with a scrub brush in the sink.
She puts the cantaloupe on a a cutting board and cuts it in half with a knife.
A lab with 4 food scientists.
An outside view of the Food Science building at the University of Georgia Griffin campus.
A scientist washes an apple in a sink.
An outside shot of a Food Science building at the University of California.
A lady is washing fruit in a sink at their home.
A graphic with the text Washing Produce at Home.
A home kitchen where a lady is demonstrating the use of an ozonator.
She is washing the produce under running water in a sink.
She fills a bowl with water. This bowl sits in the ozonator. She places a lid on top of the bowl which submerges the washed produce in water.
A bottle of vinegar is next to the bowl. Water is running out of a faucet.
The ozonator is turned on.
The lady sprays ozonated water on the kitchen counter.
An EO machine is on the same kitchen counter.
The lady is washing some squash and scallions. She fills a two-sided container with tap water, then puts a scoop of salt into each side of the container.
She removes another container from the machine with the acidified water, then pours it over an eggplant.
She then places the scallions and squash in a bowl with more acidified water.
She pours more acidified water on the counter.
A measuring cup and a bottle of vegetable wash.
The lady is spraying a wash onto a green pepper over the sink. She rubs the solution all over the green pepper while water is running over it.
The lady pours vegetable wash in a measuring cup and adds lettuce to a large bowl of water.
She rinses the lettuce under faucet water.
She carefully pours the used water into the sink drain.
The lady gently washes grapes in a colander under the running water in the sink.
She washes an apple with her hands.
She washes a cantaloupe with a brush.
The ozonator sits on a counter.
The same shots of the ozonator that were shown before are shown again, with produce being washed, then placed in the bowl of water, and placed into the ozonator.
The EO machine on the counter again, the divided tank is filled up and placed back into the machine.
A measuring cup is filled with vegetable wash and poured into a large bowl of water. It is stirred, and lettuce is placed into the bowl and swished around.
The lady is washing grapes in a colander under running water.
She washes lettuce and a green pepper.
A mother and two daughters, washing their hands at a sink.
A bottle of bleach and window cleaner next the sink, being pushed away.
Broccoli and an apple are on a cutting board. The lady picks up the broccoli then washes it under running water. She washes lettuce under running water.
She places the washed lettuce in a salad spinner and also on a paper towel.
The mother is washing mushrooms and placing them in a bowl while the unwashed mushrooms are still in the original container.
She opens a refrigerator and places grapes that are stored in a bag onto a clean shelf.
The refrigerator includes sealed containers of vegetables and fruit above the shelves with meat.
The mom is at the sink and two boys walk over and get some freshly washed apples from a bowl.
A close up of a damaged apple with a cut.
Scallions and squash are being washed and placed in a bowl with vegetable wash.
The mom opens a cupboard. A cutting board with a wide variety of vegetables sits on the counter in front of her.
The vegetables have been washed and the lady is peeling the skin off of a tomato.
The video ends and then shows the credits, and the logo for University of Georgia Cooperative Extension.

University of Georgia and University of California-Davis food scientists explain the pros and cons of four methods for removing pathogens from fresh produce in at home.
Text Only Script:
https://secure.caes.uga.edu/texttranscript?vid=O1v_4U0OMHk
Descriptive text:
The narrator talks to the camera, standing next to a vegetable stand.
A lady is washing a cantaloupe with a scrub brush in the sink.
She puts the cantaloupe on a a cutting board and cuts it in half with a knife.
A lab with 4 food scientists.
An outside view of the Food Science building at the University of Georgia Griffin campus.
A scientist washes an apple in a sink.
An outside shot of a Food Science building at the University of California.
A lady is washing fruit in a sink at their home.
A graphic with the text Washing Produce at Home.
A home kitchen where a lady is demonstrating the use of an ozonator.
She is washing the produce under running water in a sink.
She fills a bowl with water. This bowl sits in the ozonator. She places a lid on top of the bowl which submerges the washed produce in water.
A bottle of vinegar is next to the bowl. Water is running out of a faucet.
The ozonator is turned on.
The lady sprays ozonated water on the kitchen counter.
An EO machine is on the same kitchen counter.
The lady is washing some squash and scallions. She fills a two-sided container with tap water, then puts a scoop of salt into each side of the container.
She removes another container from the machine with the acidified water, then pours it over an eggplant.
She then places the scallions and squash in a bowl with more acidified water.
She pours more acidified water on the counter.
A measuring cup and a bottle of vegetable wash.
The lady is spraying a wash onto a green pepper over the sink. She rubs the solution all over the green pepper while water is running over it.
The lady pours vegetable wash in a measuring cup and adds lettuce to a large bowl of water.
She rinses the lettuce under faucet water.
She carefully pours the used water into the sink drain.
The lady gently washes grapes in a colander under the running water in the sink.
She washes an apple with her hands.
She washes a cantaloupe with a brush.
The ozonator sits on a counter.
The same shots of the ozonator that were shown before are shown again, with produce being washed, then placed in the bowl of water, and placed into the ozonator.
The EO machine on the counter again, the divided tank is filled up and placed back into the machine.
A measuring cup is filled with vegetable wash and poured into a large bowl of water. It is stirred, and lettuce is placed into the bowl and swished around.
The lady is washing grapes in a colander under running water.
She washes lettuce and a green pepper.
A mother and two daughters, washing their hands at a sink.
A bottle of bleach and window cleaner next the sink, being pushed away.
Broccoli and an apple are on a cutting board. The lady picks up the broccoli then washes it under running water. She washes lettuce under running water.
She places the washed lettuce in a salad spinner and also on a paper towel.
The mother is washing mushrooms and placing them in a bowl while the unwashed mushrooms are still in the original container.
She opens a refrigerator and places grapes that are stored in a bag onto a clean shelf.
The refrigerator includes sealed containers of vegetables and fruit above the shelves with meat.
The mom is at the sink and two boys walk over and get some freshly washed apples from a bowl.
A close up of a damaged apple with a cut.
Scallions and squash are being washed and placed in a bowl with vegetable wash.
The mom opens a cupboard. A cutting board with a wide variety of vegetables sits on the counter in front of her.
The vegetables have been washed and the lady is peeling the skin off of a tomato.
The video ends and then shows the credits, and the logo for University of Georgia Cooperative Extension.

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.
Chapter 3 for All Users (except San Diego) including Utah Residents, updated on 51716 HD

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.
Chapter 3 for All Users (except San Diego) including Utah Residents, updated on 51716 HD

Part 7 of the IntegratedFood SafetyTrainingSeries for TWU and funded by USDA.
Produced by: Shepperd Productions.
Find more from Shepperd Productions and follow us on facebook at:
https://vimeo.com/guyshep
https://www.facebook.com/GTShepperdproductions

Part 7 of the IntegratedFood SafetyTrainingSeries for TWU and funded by USDA.
Produced by: Shepperd Productions.
Find more from Shepperd Productions and follow us on facebook at:
https://vimeo.com/guyshep
https://www.facebook.com/GTShepperdproductions

Proper Food Handling / Safety Techniques

Nothing brings people together like food, and the Missouri Dept. of Health wants to help you prepare your family feasts safely.
Learn more about food safety an...

Nothing brings people together like food, and the Missouri Dept. of Health wants to help you prepare your family feasts safely.
Learn more about food safety and preparation at at http://on.mo.gov/TUjUrP.

Nothing brings people together like food, and the Missouri Dept. of Health wants to help you prepare your family feasts safely.
Learn more about food safety and preparation at at http://on.mo.gov/TUjUrP.

2010 Food Safety Seminar - Dr.John Gilbert-Food Safety Methods (7/8)

Teaching Techniques to Embed Scientific Principles and Food Safety

To deliver the best and most employable Food Science graduates at Nottingham University we have developed a number of teaching techniques over recent years to embed scientific principles into life-like and relevant contexts aimed to help the students to envisage the challenges they may face in their future career in the food industry. By recently including PBL teaching into external business workshops it has become apparent that employees in the food sectors could also get real benefit from being trained in specific food safety topics using this type of training. Ideas and approaches for use by food manufacturing companies are suggested.

published: 05 Jun 2015

2010 Food Safety Seminar - Dr.John Gilbert-Food Safety Methods (3/8)

Validation of Food Safety Control Measures

This webinar discusses the importance of validating food safety control measures to ensure food safety management system capability. Validation of food safety control measures is essential to ensure that a food safety management system will be capable of producing safe food and remains effective over a period of time. Validation involves examining theoretically the scientific justifications for the control measures identified and practically challenging them to determine they will be suitable and capable of consistently achieving the required level of control to ensure safe food.

Food Spoilage and Its Prevention

Food Safety Trainings - Emergency Preparedness and Response

This webinar discusses why and how employees must be sufficiently trained in order to react appropriately in a crisis situation. Although most organizations engaged in the production of food, prepared manuals in case of emergencies, the same in most cases are not complete or not sufficiently presented to employees. In many cases, employees are not trained for crisis cases, which can be crucial for the further operation of the organization.

published: 14 Mar 2015

Root Cause Analysis – How it Can Help Your Food Safety Plan

Food facilities have a variety of mechanisms for identifying food safety failures, including customer complaints, self-inspections, audits, and regulatory visits. The key to success is being able to take action to prevent recurrence of these failures, or at least reduce its likelihood, by identifying and addressing the root cause. During this webinar, you will learn several key methods to help you identify root cause analysis within your facility.

Food Safety in Organic Poultry Webinar

This webinar took place on February 4, 2014
Presenters: Sandra DiazLopez and Irene Hanning-Jarquin, University of Tennessee
The webinar will cover basic microbiology with respect to poultry production with a focus on foodborne pathogens. Pre-harvest, processing and post-harvest intervention methods will be discussed. The objective is for the intended audience to gain familiarity with the aspects of food safety and an understanding of approaches that can be used as intervention practices

published: 22 Feb 2014

Food Safety Plans, doing the Hazard Analysis right

It is generally suggested that after implementing a list of Good Manufacturing Practices a Process-based food safety plan should be implemented to identify the potential hazards at the various steps, and to determine methods for control. To achieve an effective management of the hazards they need to be clearly understood, and this is not always achieved. The idea of this webinar is to review the various food safety hazards in more detail using a classification rationale, and to discuss tools that can assist in the completion of this task more effectively.

published: 22 Jul 2016

food safety culture

published: 25 Jan 2014

Listeria spp , Fostering a shift in food safety culture

Shawn Gartside (Sample6) and Trevor Morones (ControlPoint) get together to talk about Listeria spp., Listeria monocytogenes, an FSIS pilot, and what it means to test in-house vs. 3rd party. We hit home with how Listeria spp. is fostering a shift in food safety culture. Then, Shawn takes the floor to give us realistic breakdown of various testing methods and cost associated with them.

Management of Food Safety Risks in Canning and Preserving

Management of Food Safety Risks in Canning and Preserving: One way to enhance availability of healthy locally grown foods year-round is through proper preservation. Fresh foods can spoil quickly if they are not preserved and stored properly. In order to pre-serve foods successfully and add value to your products, it must be done safely. This presentation will introduce attendees to the condi-tions needed for microorganisms on foods to grow causing spoilage or illness. It will elaborate on how, if these conditions are con-trolled or changed, then foods can be safely preserved for extended periods of time. The presentation will discuss how to safety can, freeze and dry foods at home to extend their shelf-life. Dr. Renee Boyer has a research and Extension appointment in the Food Science & Tec...

To deliver the best and most employable Food Science graduates at Nottingham University we have developed a number of teaching techniques over recent years to embed scientific principles into life-like and relevant contexts aimed to help the students to envisage the challenges they may face in their future career in the food industry. By recently including PBL teaching into external business workshops it has become apparent that employees in the food sectors could also get real benefit from being trained in specific food safety topics using this type of training. Ideas and approaches for use by food manufacturing companies are suggested.

To deliver the best and most employable Food Science graduates at Nottingham University we have developed a number of teaching techniques over recent years to embed scientific principles into life-like and relevant contexts aimed to help the students to envisage the challenges they may face in their future career in the food industry. By recently including PBL teaching into external business workshops it has become apparent that employees in the food sectors could also get real benefit from being trained in specific food safety topics using this type of training. Ideas and approaches for use by food manufacturing companies are suggested.

Validation of Food Safety Control Measures

This webinar discusses the importance of validating food safety control measures to ensure food safety management system capability. Validation of food safety c...

This webinar discusses the importance of validating food safety control measures to ensure food safety management system capability. Validation of food safety control measures is essential to ensure that a food safety management system will be capable of producing safe food and remains effective over a period of time. Validation involves examining theoretically the scientific justifications for the control measures identified and practically challenging them to determine they will be suitable and capable of consistently achieving the required level of control to ensure safe food.

This webinar discusses the importance of validating food safety control measures to ensure food safety management system capability. Validation of food safety control measures is essential to ensure that a food safety management system will be capable of producing safe food and remains effective over a period of time. Validation involves examining theoretically the scientific justifications for the control measures identified and practically challenging them to determine they will be suitable and capable of consistently achieving the required level of control to ensure safe food.

Food Safety Trainings - Emergency Preparedness and Response

This webinar discusses why and how employees must be sufficiently trained in order to react appropriately in a crisis situation. Although most organizations en...

This webinar discusses why and how employees must be sufficiently trained in order to react appropriately in a crisis situation. Although most organizations engaged in the production of food, prepared manuals in case of emergencies, the same in most cases are not complete or not sufficiently presented to employees. In many cases, employees are not trained for crisis cases, which can be crucial for the further operation of the organization.

This webinar discusses why and how employees must be sufficiently trained in order to react appropriately in a crisis situation. Although most organizations engaged in the production of food, prepared manuals in case of emergencies, the same in most cases are not complete or not sufficiently presented to employees. In many cases, employees are not trained for crisis cases, which can be crucial for the further operation of the organization.

Root Cause Analysis – How it Can Help Your Food Safety Plan

Food facilities have a variety of mechanisms for identifying food safety failures, including customer complaints, self-inspections, audits, and regulatory visit...

Food facilities have a variety of mechanisms for identifying food safety failures, including customer complaints, self-inspections, audits, and regulatory visits. The key to success is being able to take action to prevent recurrence of these failures, or at least reduce its likelihood, by identifying and addressing the root cause. During this webinar, you will learn several key methods to help you identify root cause analysis within your facility.

Food facilities have a variety of mechanisms for identifying food safety failures, including customer complaints, self-inspections, audits, and regulatory visits. The key to success is being able to take action to prevent recurrence of these failures, or at least reduce its likelihood, by identifying and addressing the root cause. During this webinar, you will learn several key methods to help you identify root cause analysis within your facility.

This webinar took place on February 4, 2014
Presenters: Sandra DiazLopez and Irene Hanning-Jarquin, University of Tennessee
The webinar will cover basic microbiology with respect to poultry production with a focus on foodborne pathogens. Pre-harvest, processing and post-harvest intervention methods will be discussed. The objective is for the intended audience to gain familiarity with the aspects of food safety and an understanding of approaches that can be used as intervention practices

This webinar took place on February 4, 2014
Presenters: Sandra DiazLopez and Irene Hanning-Jarquin, University of Tennessee
The webinar will cover basic microbiology with respect to poultry production with a focus on foodborne pathogens. Pre-harvest, processing and post-harvest intervention methods will be discussed. The objective is for the intended audience to gain familiarity with the aspects of food safety and an understanding of approaches that can be used as intervention practices

Food Safety Plans, doing the Hazard Analysis right

It is generally suggested that after implementing a list of Good Manufacturing Practices a Process-based food safety plan should be implemented to identify the ...

It is generally suggested that after implementing a list of Good Manufacturing Practices a Process-based food safety plan should be implemented to identify the potential hazards at the various steps, and to determine methods for control. To achieve an effective management of the hazards they need to be clearly understood, and this is not always achieved. The idea of this webinar is to review the various food safety hazards in more detail using a classification rationale, and to discuss tools that can assist in the completion of this task more effectively.

It is generally suggested that after implementing a list of Good Manufacturing Practices a Process-based food safety plan should be implemented to identify the potential hazards at the various steps, and to determine methods for control. To achieve an effective management of the hazards they need to be clearly understood, and this is not always achieved. The idea of this webinar is to review the various food safety hazards in more detail using a classification rationale, and to discuss tools that can assist in the completion of this task more effectively.

Shawn Gartside (Sample6) and Trevor Morones (ControlPoint) get together to talk about Listeria spp., Listeria monocytogenes, an FSIS pilot, and what it means to test in-house vs. 3rd party. We hit home with how Listeria spp. is fostering a shift in food safety culture. Then, Shawn takes the floor to give us realistic breakdown of various testing methods and cost associated with them.

Shawn Gartside (Sample6) and Trevor Morones (ControlPoint) get together to talk about Listeria spp., Listeria monocytogenes, an FSIS pilot, and what it means to test in-house vs. 3rd party. We hit home with how Listeria spp. is fostering a shift in food safety culture. Then, Shawn takes the floor to give us realistic breakdown of various testing methods and cost associated with them.

Management of Food Safety Risks in Canning and Preserving

Management of Food Safety Risks in Canning and Preserving: One way to enhance availability of healthy locally grown foods year-round is through proper preservat...

Management of Food Safety Risks in Canning and Preserving: One way to enhance availability of healthy locally grown foods year-round is through proper preservation. Fresh foods can spoil quickly if they are not preserved and stored properly. In order to pre-serve foods successfully and add value to your products, it must be done safely. This presentation will introduce attendees to the condi-tions needed for microorganisms on foods to grow causing spoilage or illness. It will elaborate on how, if these conditions are con-trolled or changed, then foods can be safely preserved for extended periods of time. The presentation will discuss how to safety can, freeze and dry foods at home to extend their shelf-life. Dr. Renee Boyer has a research and Extension appointment in the Food Science & Technology department. Her research focuses on enhancing the quality and safety of fresh and fresh cut fruits and vegetables as well as juice products. Dr. Boyer 's Extension program focuses on consumer food safety education, including safe food handling and prepa-ration in the home, as well as food preservation.

Management of Food Safety Risks in Canning and Preserving: One way to enhance availability of healthy locally grown foods year-round is through proper preservation. Fresh foods can spoil quickly if they are not preserved and stored properly. In order to pre-serve foods successfully and add value to your products, it must be done safely. This presentation will introduce attendees to the condi-tions needed for microorganisms on foods to grow causing spoilage or illness. It will elaborate on how, if these conditions are con-trolled or changed, then foods can be safely preserved for extended periods of time. The presentation will discuss how to safety can, freeze and dry foods at home to extend their shelf-life. Dr. Renee Boyer has a research and Extension appointment in the Food Science & Technology department. Her research focuses on enhancing the quality and safety of fresh and fresh cut fruits and vegetables as well as juice products. Dr. Boyer 's Extension program focuses on consumer food safety education, including safe food handling and prepa-ration in the home, as well as food preservation.

Kitchen & Food Safety

Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. See the right and wrong methods of food and kitchen safety in this clip from "Kitchen & Food Safety" from Learning ZoneXpress.

6:31

Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete seri...

Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is "Part 3: TemperatureControl"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food SafetyDefenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and ColdHolding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

1:18

Cleaning and Sanitizing Methods for Food Handlers - English

The training movies that give a clear picture of what food safety is, how important it is ...

Cleaning and Sanitizing Methods for Food Handlers - English

The training movies that give a clear picture of what food safety is, how important it is as well as its detailing. Videos help the food handlers understand the concept better than the theoretical classes. For complete details, please visit http://www.foodsafetysolutions.in

5:04

Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete seri...

Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Now that you know how to avoid cross contamination, lets take a closer look at "Cleaning and Sanitizing" in Part 5. Some crucial points in this segment include: The difference between cleaning and sanitizing, and why it's important, and washing dishes by hand and using a commercial dishwasher.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

How to Monitor Food Safety | Restaurant Business

Watch more How to Get into the RestaurantBusiness videos: http://www.howcast.com/videos/506578-How-to-Monitor-Food-Safety-Restaurant-Business
In the restaurant business we make food and serve food and beverage that ends up being ingested by people and becomes part of their bodies. This is an incredible responsibility that has serious consequences if it's not monitored constantly. It is imperative that every restaurant professional understand all of the details of food safety, especially people who are working in a kitchen, but it's true of everyone on the staff.
It is vital that you learn about food safety and health department compliance in any way that you can through training, through websites, through research, and follow all of the steps that are required for proper food handling and preparation. It's also vital that as a manager in a restaurant, whether you're in the kitchen or in the dining room, that you constantly monitor the behavior of your staff, the cleanliness of your physical plant, and the correctness of all of your refrigeration, your food storage methods, the expiration dates on containers, the cleanliness of all storage areas, the fact that you have hand sinks that are properly stocked with towels and soap, that there are not leaks that are creating standing water, that the restaurant is appropriately and frequently visited by an exterminator. All of this is a way you can look every day to make sure that your restaurant is a safe place to enjoy great food.
Monitoring food safety is a very, very important part of the role of any restaurant manager. Knowing what is required and checking it every day is a very important discipline for the restaurant business.

10:15

Food Safety: We compare 4 food washing methods.

University of Georgia and University of California-Davis food scientists explain the pros ...

Food Safety: We compare 4 food washing methods.

University of Georgia and University of California-Davis food scientists explain the pros and cons of four methods for removing pathogens from fresh produce in at home.
Text Only Script:
https://secure.caes.uga.edu/texttranscript?vid=O1v_4U0OMHk
Descriptive text:
The narrator talks to the camera, standing next to a vegetable stand.
A lady is washing a cantaloupe with a scrub brush in the sink.
She puts the cantaloupe on a a cutting board and cuts it in half with a knife.
A lab with 4 food scientists.
An outside view of the Food Science building at the University of Georgia Griffin campus.
A scientist washes an apple in a sink.
An outside shot of a Food Science building at the University of California.
A lady is washing fruit in a sink at their home.
A graphic with the text Washing Produce at Home.
A home kitchen where a lady is demonstrating the use of an ozonator.
She is washing the produce under running water in a sink.
She fills a bowl with water. This bowl sits in the ozonator. She places a lid on top of the bowl which submerges the washed produce in water.
A bottle of vinegar is next to the bowl. Water is running out of a faucet.
The ozonator is turned on.
The lady sprays ozonated water on the kitchen counter.
An EO machine is on the same kitchen counter.
The lady is washing some squash and scallions. She fills a two-sided container with tap water, then puts a scoop of salt into each side of the container.
She removes another container from the machine with the acidified water, then pours it over an eggplant.
She then places the scallions and squash in a bowl with more acidified water.
She pours more acidified water on the counter.
A measuring cup and a bottle of vegetable wash.
The lady is spraying a wash onto a green pepper over the sink. She rubs the solution all over the green pepper while water is running over it.
The lady pours vegetable wash in a measuring cup and adds lettuce to a large bowl of water.
She rinses the lettuce under faucet water.
She carefully pours the used water into the sink drain.
The lady gently washes grapes in a colander under the running water in the sink.
She washes an apple with her hands.
She washes a cantaloupe with a brush.
The ozonator sits on a counter.
The same shots of the ozonator that were shown before are shown again, with produce being washed, then placed in the bowl of water, and placed into the ozonator.
The EO machine on the counter again, the divided tank is filled up and placed back into the machine.
A measuring cup is filled with vegetable wash and poured into a large bowl of water. It is stirred, and lettuce is placed into the bowl and swished around.
The lady is washing grapes in a colander under running water.
She washes lettuce and a green pepper.
A mother and two daughters, washing their hands at a sink.
A bottle of bleach and window cleaner next the sink, being pushed away.
Broccoli and an apple are on a cutting board. The lady picks up the broccoli then washes it under running water. She washes lettuce under running water.
She places the washed lettuce in a salad spinner and also on a paper towel.
The mother is washing mushrooms and placing them in a bowl while the unwashed mushrooms are still in the original container.
She opens a refrigerator and places grapes that are stored in a bag onto a clean shelf.
The refrigerator includes sealed containers of vegetables and fruit above the shelves with meat.
The mom is at the sink and two boys walk over and get some freshly washed apples from a bowl.
A close up of a damaged apple with a cut.
Scallions and squash are being washed and placed in a bowl with vegetable wash.
The mom opens a cupboard. A cutting board with a wide variety of vegetables sits on the counter in front of her.
The vegetables have been washed and the lady is peeling the skin off of a tomato.
The video ends and then shows the credits, and the logo for University of Georgia Cooperative Extension.

9:16

10 Food Preservation Methods

Whether you're thinking about food preservation for disaster preparedness or just want you...

Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.
Chapter 3 for All Users (except San Diego) including Utah Residents, updated on 51716 HD

1:46

Food safety coaching (Part 2): Keeping equipment separate

Controlling cross-contamination by using clean and separate equipment to keep food safe.

Teaching Techniques to Embed Scientific Principles and Food Safety

To deliver the best and most employable Food Science graduates at Nottingham University we have developed a number of teaching techniques over recent years to embed scientific principles into life-like and relevant contexts aimed to help the students to envisage the challenges they may face in their future career in the food industry. By recently including PBL teaching into external business workshops it has become apparent that employees in the food sectors could also get real benefit from being trained in specific food safety topics using this type of training. Ideas and approaches for use by food manufacturing companies are suggested.

Validation of Food Safety Control Measures

This webinar discusses the importance of validating food safety control measures to ensure food safety management system capability. Validation of food safety control measures is essential to ensure that a food safety management system will be capable of producing safe food and remains effective over a period of time. Validation involves examining theoretically the scientific justifications for the control measures identified and practically challenging them to determine they will be suitable and capable of consistently achieving the required level of control to ensure safe food.

2:09:13

Food safety audits - Making best use of a valuable resource - Part 2

The aim of this event hosted by the Food and Veterinary Office (FVO) of the European Commi...

Food Safety Trainings - Emergency Preparedness and Response

This webinar discusses why and how employees must be sufficiently trained in order to react appropriately in a crisis situation. Although most organizations engaged in the production of food, prepared manuals in case of emergencies, the same in most cases are not complete or not sufficiently presented to employees. In many cases, employees are not trained for crisis cases, which can be crucial for the further operation of the organization.

53:17

Root Cause Analysis – How it Can Help Your Food Safety Plan

Food facilities have a variety of mechanisms for identifying food safety failures, includi...

Root Cause Analysis – How it Can Help Your Food Safety Plan

Food facilities have a variety of mechanisms for identifying food safety failures, including customer complaints, self-inspections, audits, and regulatory visits. The key to success is being able to take action to prevent recurrence of these failures, or at least reduce its likelihood, by identifying and addressing the root cause. During this webinar, you will learn several key methods to help you identify root cause analysis within your facility.

Food Safety in Organic Poultry Webinar

This webinar took place on February 4, 2014
Presenters: Sandra DiazLopez and Irene Hanning-Jarquin, University of Tennessee
The webinar will cover basic microbiology with respect to poultry production with a focus on foodborne pathogens. Pre-harvest, processing and post-harvest intervention methods will be discussed. The objective is for the intended audience to gain familiarity with the aspects of food safety and an understanding of approaches that can be used as intervention practices

1:12:16

Food Safety Plans, doing the Hazard Analysis right

It is generally suggested that after implementing a list of Good Manufacturing Practices a...

Food Safety Plans, doing the Hazard Analysis right

It is generally suggested that after implementing a list of Good Manufacturing Practices a Process-based food safety plan should be implemented to identify the potential hazards at the various steps, and to determine methods for control. To achieve an effective management of the hazards they need to be clearly understood, and this is not always achieved. The idea of this webinar is to review the various food safety hazards in more detail using a classification rationale, and to discuss tools that can assist in the completion of this task more effectively.

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In August 2016, a research plane was able to observe something strange in the atmosphere above Alaska's Aleutian Islands, lingering aerosol particle that was enriched with the same kind of uranium used in nuclear fuel and bombs, according to Gizmodo. The observation was the first time that scientists detected a particle free-floating in the atmosphere in over 20 years of plane-based observations ... ... -WN.com, Maureen Foody....

ADDIS ABABA, Ethiopia (AP) -- Ethiopia's defense minister on Saturday ruled out a military takeover a day after the East African nation declared a new state of emergency amid the worst anti-government protests in a quarter-century. The United States said it "strongly disagrees" with the new declaration that effectively bans protests, with a U.S ... He also ruled out a transitional government ... Learn more about our and . ....

One day in August 1995 a man called Foutanga Babani Sissoko walked into the head office of the Dubai Islamic Bank and asked for a loan to buy a car. The manager agreed, and Sissoko invited him home for dinner. It was the prelude, writes the BBC's Brigitte Scheffer, to one of the most audacious confidence tricks of all time. Over dinner, Sissoko made a startling claim ... With these powers, he could take a sum of money and double it ... ....

MEXICOCITY. A strong earthquake shook southern and central Mexico Friday, causing panic less than six months after two devastating quakes that killed hundreds of people. No buildings collapsed, according to early reports. But two towns near the epicenter, in the southern state of Oaxaca, reported damage and state authorities said they had opened emergency shelters ... It was also felt in the states of Guerrero, Puebla and Michoacan ... AFP ... ....

Mexico City – A military helicopter carrying officials assessing damage from a powerful earthquake crashed Friday in southern Mexico, killing 13 people and injuring 15, all of them on the ground. The Oaxaca state prosecutor’s office said in a statement that five women, four men and three children were killed at the crash site and another person died later at the hospital ...Alejandro Murat, neither of whom had serious injuries ... The U.S ... ....

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THIRUVANANTHAPURAM.&nbsp;While the FoodSafety and StandardsAct provides the provision for states to frame their own rules to reward people informing about food adulteration and other malpractices, the state government is yet to bring in such legislation ...The state government can also empower the Commissioner of FoodSafety to reward persons rendering assistance in detecting such offence....

An unprecedented drive to lobby ministers to ditch strict EU safety standards in order to secure a US trade deal is being drawn up by a transatlantic group of conservative thinktanks, it has emerged ... Such a move would allow imports of chlorinated chicken and hormone-reared beef to be sold in the UK for the first time ... They want a free-for-all Brexit that waters down rules on foodsafety, animal welfare and nature protection ... ....

DAVAO CITY -- At least 33 athletes and three coaches were rushed to various hospitals here after being downed purportedly by contaminated food on Saturday. City assistant administrator Lawrence Bantiding said that the food poisoning incident affected athletes from the Mati City contingent. He also clarified that the food served to the affected ......

DANBURY — Every day Mike Greene drives more than 60 miles to grocery stores across Danbury to collect as much as 1,700 pounds of fresh food donations for local pantries. Affectionately known as the “Man in a Van,” the dedicated volunteer has single-handedly delivered almost 140,000 pounds of produce, meat and baked goods in just three months for the Danbury Food Collaborative....

Butternut Box, a UK-based subcription service for “home-cooked” dog food, has raised £5m to develop new products and hire more staff ... “We started cooking food for Rudie to see if we could eliminate ......

Thiruvananthapuram;&nbsp;The FoodSafetyOfficials will launch a drive next week to check for adulteration in raw materials such as jaggery, ghee and condiments for pongala ...Juice corners also will come under scanner," said FoodSafety officials....

In a late-night drive, NoidaAuthority confiscated nearly 40 food vans operating illegally in five different areas in the city ... “Our teams scoured their respective areas and seized the food vans,” said R KMishra, additional CEO, Noida Authority. “The food vans are now being kept in an open ground in Sector 34 ... They will also have to submit a bond to us that they will never again operate the food van,” he said....

Growingfood in cities became popular in Europe and North America during and immediately after World War II. Urban farming provided citizens with food at a time when resources were desperately scarce ... As part of a recent research project investigating how urban farming is evolving across Europe, I found that in countries where growing food was embedded in the national culture, many people have started new food production projects....

High animal welfare, environmental and food standards “must not be sacrificed on the altar of cheap imports”, MPs warned as they called for post-Brexit clarity for agriculture. The Government must not allow imports that have not been produced to UK standards, and should improve country of origin labelling and introduce mandatory “method of production” labels for food after Brexit, they said....

We know that some of you strongly endorse the idea that our pets are better off eating only uncooked “raw” foods... We took this information directly from the Food and Drug Administration website ... The company recalled these products after being alerted to positive findings of Salmonella and/or Listeria monocytogenes in samples of their raw pet food products....